Prepares, seasons, and cooks food for golf course patrons. Responsible for preparing food as directed to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. Responsible for appropriately using facility supplies and equipment to minimize loss, waste, and fraud.

ESSENTIAL DUTIES: 

• Short-order cooking in a fast and timely manner while upholding plate presentation guidelines. (sense of urgency is required);
• Self-motivated and able to create and fulfill prep lists;
• Able to keep the line clean and well stocked at all times;
• Follow instructions and recommendations from the Cook II and Sous-Chefs. In the absence of the kitchen supervisor, they are to report to the FOH managers;
• Practice proper hand washing at all times. Wears gloves at all times when handling ready-to-eat foods;
• Measure and mix ingredients according to recipes;
• Observe and temp food to correct Health Department guidelines;
• Basic Knife Skills required;
• Basic prep knowledge required;
• Label all food products accordingly and rotate inventory;
• Other duties may be assigned.

QUALIFICATIONS:

• High school diploma or general education degree (GED)
• Must be 18 years of age.
• Two (2) years of related experience in a high-volume kitchen or similar establishment.
• Must be self-motivated and willing to learn and adapt to the concessions atmosphere and work in a fast-paced environment.
• Ability to read and comprehend simple instructions and be a self-starter.
• Basic math skills in all units of measure, using numbers, fractions, and decimals.
• Food Handlers law requires food handlers to be free of any disease that can be transferred through food.
• A current Health Card must be obtained within fourteen (14) days, and a Tips Card within sixty (60) days of employment if necessary for your position.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to extreme heat at room temperature, convection ovens, cooktops, buffet tables, boiling water, steam, and hot oil. In addition, the employee continuously works around hazardous kitchen utensils such as knives and meat slicers. The employee is frequently exposed to wet floors and/or humid conditions. The noise level in the work environment is usually loud.